Butternut Squash Gratin

This dish is perfect for a weekday light dinner. Quick and easy, it doesn't require any specific ingredient. As usual, my philosophy is to « use what you have in your pantry ». But first make sure to stock-up essential ingredients: spices, herbs, legumes and other non-perishable items to have them handy when needed. Other items that I stock-up for medium term include cheese. My favorite is Jarlsberg cheese. I find it's an all purpose cheese. This is what I used in this recipe.
"Herbes de Provence" is a mix of dried oregano, basil, thyme, rosemary, lavender, marjoram, sage and fennel seeds. You can make your own mix or simply use the herbs you have.
Believe it or not, the squash that I used here is from my garden from last year's harvest. This is a vegetable that can be stored for a long time!
OK, let's get to the cooking itself. I have said it in the past, I cook almost everything in a pressure cooker because it’s a big time saver. So for me it was easier to cut the squash in 2 lengthwise and throw it in the pressure cooker. It took 20 minutes total (5 minutes to bring to pressure and 15 minutes to cook). If you use a regular pot, I suggest that you peel and seed the squash. It will cook faster.
While it was cooking I made quinoa with turmeric to serve with my squash. 

Ingredients

For the butternut squash
1 medium butternut squash (2 pounds)
1 cup tomato sauce
Herbes de Provence
1 cup grated cheese
1/3 cup bread crumbs

For the quinoa
1 cup quinoa
1 tablespoon olive oil
1/2 cup finely chopped onion
4 garlic cloves, crushed
1/2 teaspoon turmeric
Salt to taste
2 cups water
Fresh herbs to decorate (parsley, mint, or basil)

Directions
Prepare the squash

1. Cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Remove the seeds
2. Steam in a Presto cut sides up for 15 minutes, or until tender
3. Remove delicately from the presto and place cut sides up in a baking dish
4. Season with salt and pepper
5. Spread the tomato sauce over the squash
6. Combine the bread crumbs, herbes de provence and cheese and sprinkle on the top.
7. Bake for about 20 minutes at 400 degF or until the cheese begins to brown.

Prepare the quinoa

1. Rinse quinoa; drain
2. Heat the oil in a saucepan over medium heat. Add onion. Cook until it starts to brown, about 10 minutes. Stir from time to time. 
3. Add garlic, turmeric and salt , and sauté 2 minutes. 
4. Add quinoa; mix well for 2-3 minutes. 
5. Add 2 cups water. Bring to boil; reduce heat to low. Cover; let it simmer until the quinoa is tender, about 20 minutes. All the liquid should be absorbed.